Name: Coconut Curry Chicken with Rice Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken thighs, cubed; 2-3 cups broccoli florets (from a small head); 1 cup shredded carrots; 1 cup diced pineapple (optional); 8-12 ounces rice noodles (linguine style recommended); 14 ounce can coconut milk; 3-4 tablespoons red curry paste; 2 tablespoons soy sauce; 2 tablespoons canola or vegetable oil; 2 garlic cloves, grated; 1-2 teaspoons sriracha (optional, adjust to taste); Fresh cilantro leaves

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Introduction

This Coconut Curry Chicken and Rice Noodles dish is a flavorful and comforting meal that combines tender chicken, creamy coconut curry, and tender rice noodles. It’s perfect for a weeknight dinner when you want something quick yet satisfying with a touch of tropical flair.

A close-up view of a pan filled with a vibrant noodle dish showing thin, light brown noodles mixed with pieces of bright green broccoli and small chunks of light orange tofu or chicken. The noodles and ingredients are coated in a creamy orange sauce, and fresh green cilantro leaves are scattered evenly on top. The pan is stainless steel and sits on a white marbled surface. The colors are bright and the texture looks smooth and creamy with some crunch from the vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (cubed)
14 ounce can coconut milk
8-12 ounces rice noodles (linguine works well)
2-3 cups broccoli (small head, cut into florets)
1 cup shredded carrots
1 cup diced pineapple (optional)
3-4 tablespoons red curry paste
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce
2 garlic cloves (grated)
1-2 teaspoons sriracha (optional)
Cilantro leaves (for garnish)

Instructions

Step 1: Rinse the rice noodles in cool water and then soak them in hot water for 45-60 minutes, or until tender but still slightly chewy in the center. Thinner noodles may take less time. Alternatively, you can boil them for 3-4 minutes. Avoid overcooking to prevent mushiness and sticking.
Step 2: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the cubed chicken, seasoning with salt and pepper, and sauté until cooked through, about 5-7 minutes. Add broccoli, pineapple (if using), shredded carrots, soy sauce, and an extra splash of oil. Simmer until the vegetables are tender, approximately 5 minutes. Transfer the mixture to a large bowl and set aside.
Step 3: In the now-empty wok or pan, add the coconut milk, red curry paste, grated garlic, and sriracha if using. Stir well and bring to a boil, then simmer for 5-7 minutes until the sauce slightly reduces and thickens.
Step 4: Add the softened rice noodles to the curry sauce, tossing and simmering until the noodles are tender and coated. Return the chicken and vegetable mixture to the pan. Toss everything together thoroughly so the noodles, chicken, and vegetables are evenly coated in the coconut curry sauce.
Step 5: Serve the dish hot, garnished with fresh cilantro leaves for a burst of fresh flavor.

Tips & Variations

For a vegetarian version, substitute chicken with tofu or extra vegetables like bell peppers and snap peas.
Adjust the amount of red curry paste and sriracha to your preferred spice level.
Use lime wedges on the side for a bright, tangy finish.
If you prefer, replace rice noodles with egg noodles or thin spaghetti, keeping in mind cooking times may vary.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened. This dish is best enjoyed fresh but still maintains its flavor when reheated carefully.

How to Serve

A close-up of thin yellow noodles being lifted with bright red chopsticks, showing a glossy texture with light red chili flakes. Below, a white bowl holds more noodles mixed with vibrant green broccoli florets and small pieces of light brown tofu. Some fresh green leaves, likely cilantro, are scattered around, adding a fresh look. The background has a soft focus and features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of rice noodles?

Yes, you can use egg noodles, linguine, or even spaghetti if rice noodles aren’t available. Just adjust cooking times to avoid overcooking.

Is the pineapple necessary in this recipe?

Pineapple adds a sweet, tangy contrast to the savory curry but is optional. You can omit it or substitute with mango or just stick to vegetables if you prefer.